Cuban With A Twist’s Pumpkin Caramel Flan

Fall has arrived, the autumn leaves are changing, and the aroma of pumpkin and apple pies are lingering in the air. I am twisting up the traditional pumpkin pie recipe and have created a recipe that should have you, your family and friends asking for seconds! If you enjoy pumpkin desserts this is for you. Without further adieu-I give you……if you have any questions or comments, please leave them below so I can get back to you. Thank you for stopping by!

1. Fill an aluminum pan (I use disposable 16x12x2) with 1 inch of water place inside of preheated oven at 375 degrees for 30 minutes, to create steam. 2. Prepare Flan Custard: Using a blender add 5 eggs, 2 cans of condensed milk, 1 can of evaporated milk, paste from one vanilla bean, 1 tablespoon of vanilla sugar, 1 ½ cups of pumpkin pie mix and 2 tablespoons of cream cheese; blend ingredients together until smooth. 3. Spray non-stick spray to cover pie pan.4. Spread 2 tablespoons of raw sugar to cover the bottom of pie pan.5. Sprinkle 1 tablespoon of cinnamon and 1 tablespoon of vanilla extract to bottom of pie pan. 6. Place pie pan into aluminum pan that is in the oven with water. 7. Let pan sit in water for 15 minutes.8. Remove pie pan drizzle 2 tablespoons of caramel and slowly, add flan custard.9. Place pie pan back in oven in aluminum pan with water. 10. Bake at 375 degrees for one hour. 11. Allow to rest overnight in pie pan, cover with saran wrap. 12. Next morning, carefully flip over flan onto serving plate.

Chef’s Tips:

To prepare vanilla bean pod paste:

1. Slice the pod lengthwise into two: Starting as close to the hook, press the tip of the paring knife down the length of the pod. This step may need to be repeated if the pod didn’t completely split on the first try.